Skillet flatbread with herbs
Eggs, almond flour, and psyllium give this flatbread protein, fats, and a firm low-carb structure. Parsley and garlic add fresh flavor without extra carbs.
Wash the parsley (50 g), pat it dry, and chop it finely. Mince the garlic (10 g) with a knife or press.
In a deep bowl, mix the eggs (150 g), garlic, black pepper (1 g), olive oil (45 g), and salt to taste. Add almond flour (30 g), psyllium (10 g), and baking soda (2 g), then stir into a thick even batter. If the mixture is too dense, add water (15 g).
Let the batter stand for 10 minutes so the psyllium hydrates and the flatbread holds together better. Heat a skillet over low heat, spread the batter into an even circle, and cook covered for about 7 minutes, until the top starts to set.
Carefully flip the flatbread and cook for another 5 minutes, until the second side browns and the center is fully cooked. Serve warm.
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